A very smooth, sweet cup, full of body, little acidity and notes of earthy spices and vanilla throughout.
Varietal: Catuai, Catimor (Cauvery)
Processing method: Natural, Sun Dried
This coffee is grown at altitudes of 1000 to 1400 metres above sea level. The beans are distinct due to way in which they are processed and stored. The harvested and processed beans are exposed to the monsoon winds for a period of about three to four months. This allows the beans to absorb moisture and get significantly larger, turning to a pale golden colour. The exposure causes the beans to lose their original acidity resulting in a sweet syrupy brew.
The coffee is grown and processed by the Badra Estate, established in 1943. The estate has been family managed by three generations since then.
Indian Monsooned Malabar can easily be described as the country's most interesting coffee by both name and taste. It is a unique coffee to the Malabar Coast of Karnataka and Kerala, South West India. Its name derives from the unusual way that the coffee is processed and has been protected under the Geographical Indications of Goods Act.
Single Origin: Indian Monsoon Malabar